Academy of Athens scientists decode DNA of Greek feta

Scientists from the Biomedical Research Foundation of the Academy of Athens have decoded the DNA of Greek feta, revealing that the cheese contains 489 different types of proteins. This high level of protein diversity places feta among the cheeses with the greatest variety globally.

Researchers studied a wide range of feta produced throughout Greece to document its nutritional characteristics. Under European Union Protected Designation of Origin (PDO) regulations, feta must be produced exclusively in Greece using full sheep's milk or a mixture of sheep's and goat's milk, with goat's milk not exceeding 30% of the total volume.

The study highlights the long-standing tradition of feta production in Greece, which dates back to the 8th century BC and is even referenced in Homer's Odyssey.